European Gastronomy bid to be submitted next month

Galway’s hunger to be designated an official European Region of Gastronomy 2018 will come to a head next month with the presentation of the Bid Book to an international jury of experts.

It is hoped that if Galway achieves the distinction it will give international visibility to the quality food on offer in the region

The European Region of Gastronomy (EROG) is not just a culinary award; the programme is designed to link food, hospitality, tourism and culture. Other key areas for the gastronomy project include educating for better health and sustainability.

It is a collaborative initiative which aims “to contribute to better quality of life in Europe by conserving food cultures and stimulating gastronomic innovation.”

The International institute of Gastronomy, Culture, Arts and Tourism (IGCAT) is the association body mandated to appraise and award the title to deserving regions within Europe. Titles are awarded to 2-3 regions each year.

The bid is being led by Galway County Council in association with Galway City Council and GMIT. A Steering Committee has been established to lead the bid for Galway. They are currently putting the final touches to their ‘Bid Book’ which will be presented to the European judging committee in March.

The Steering Committe believes Galway and the West of Ireland makes for a strong contender, ticking all the applicable boxes in terms of agriculture, food, gastronomy, culture, arts and hospitality.

Within the EU, Ireland sets the bar for standards in meat and dairy production and is the largest exporter of beef in Europe.

Sitting on the western Atlantic shores Galway has the added benefit of enjoying the freshest fish catch in Europe and is renowned for its seafood.

The City of the Tribes has wide range of restaurants and a variety of cuisines to suit every palate – Spanish, French, Italian, Mexican, Asian and vegetarian, among others. Recent data indicates there are 356 restaurants in Galway.

A bid to become the European Region of Gastronomy 2018 aligns with Galway’s other major bid to become the European Capital of Culture 2020. The city is experiencing a cultural as well as culinary renaissance.

A European Region of Gastronomy title would create ample opportunities to promote Galway and the West of Ireland as well as creating a legacy of improved food quality for future generations while supporting local food producers and food traditions.

An important aspect of the European Gastronomy award is the promotion of health and emphasis is placed on fresh, locally produced foods.

Cáit Noone, Head of the College of Tourism & Arts GMIT, member of the TASTE council of Ireland and European Region of Gastronomy steering committee member, said this as a “chance to change perceptions around food.”

“It’s about attitude and ethos,” she explains, adding, “we want to remind people of Ireland’s food heritage and make sure everybody has access to great food – let’s pay the farmer not the doctor.”

Cáit expresses her firm belief that this platform will improve the lives of the people of Galway (city and county). She outlines their objective to showcase locally produced foods, to connect food producers and consumers, to promote education and understanding, to acknowledge and celebrate Galway’s cultural diversity, to promote a fairer, more sustainable food system and to build a stronger healthier food culture.

The Galway brand of food and culture has been strongly developed over the years with a total of 16 food festivals, and two food trails and tours.

The Galway team will present the official Bid Book to an international jury of experts at the next partner meeting which is taking place in North Brabant, Netherlands in March.

The award ceremony will take place in Aarhus, Denmark in June 2016 where Galway hopes it will be awarded the title as European Region of Gastronomy 2018.